Zucchini and Goat Cheese Frittatitas

These delectable appetizers are a two-bite version of a traditional Italian omelet called a frittata and are a
great addition to any gathering. Usually slow-cooked in a sauté pan and then quickly broiled to complete the cooking process, these are simply baked in the oven. Eggs are a wonderful source of lutein, essential fatty acids, B-vitamins and zinc that are important to overall eye health. Zucchini is another source of lutein.

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Course
Appetizer, Breakfast

Servings40

Ingredients

1tbspolive oil

2smallgarlic cloves, crushed or finely chopped

1small to mediumzucchini, diced into 1/4 pieces

8largeeggs

1/2cupwhole milk

3ozpackage goat cheese, crumbled

1/2bunchbasil, finely chopped

1/4tspsalt

1/2tspground black pepper

1/3cupgrated Parmesan cheese

Instructions

Heat the olive oil in a medium nonstick sauté pan on the stove. When hot, add the garlic and zucchini and sauté until the zucchini is tender but not cooked through, about 2 minutes. Season with a bit of salt and pepper and set aside to cool.

In a large bowl, whisk the eggs and milk together until well blended. Add the crumbled goat cheese, chopped basil, salt, pepper, and slightly cooled garlic/zucchini mixture.

Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle with the parmesan cheese. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Using a rubber spatula, loosen the frittatitas from the muffin cups and slide them onto a platter. These can be served immediately or at room temperature.

Recipe Notes

This can be prepared as one frittata. Once the garlic and zucchini has been sautéed as directed, add the egg mixture to the pan, lowering the heat and allow the eggs to set and cook until there isn’t much loose egg left in the pan. Sprinkle the parmesan cheese over the top and place pan in the broiler until just set (make sure your pan handle is oven-proof or wrap in foil). Remove pan from oven, let it cool and set in pan for about 5 minutes. When cool, serve it from the pan or invert it onto a plate, then slice and serve (will make 4 to 6 servings). Change out the cheese with feta or fontina; change out the zucchini for the same amount of another vegetable (think leftovers); change out the basil with another or mixture of herbs; add some diced prosciutto or ham.